Maki Tori Shin Kobe, a renowned yakitori restaurant with a reservation wait time of over a year, is well-known for its difficulty in securing a table.Previously located in a hidden residential area of Azabu-Juban, it moved to Akasaka in 2023. The entrance is still tucked away at the back of a parking lot behind a building, maintaining that special, exclusive feel.Part of the same Suetomi group as other hard-to-book spots like "Suzuta-shiki" and "Jigen-do," Maki Tori Shin Kobe's entrance is uniquely positioned across the street from Jigen-do, with a connection between the two establishments inside.Currently, the restaurant is under the leadership of Chef Furukawa, who has inherited the culinary vision and techniques from Chef Hikida.The standout feature of this restaurant is its method of cooking with wood instead of charcoal. By skillfully balancing strong heat and gentle warmth, the chefs lock in the chicken's flavor and moisture. The gentle smokiness from the wood adds a unique touch, making each skewer remarkably juicy. The crispy skin, the harmonious combination of negima (chicken and green onion), and the rich liver all showcase their distinct personalities.The finishing touch is the clay pot rice, which is impressively presented with a hint of charcoal, engaging all five senses with its aroma.The paired drinks include ROCOCO Tokyo WHITE, Kaze no Mori, and Mimuro Sugi. ROCOCO Tokyo WHITE is a luxurious beer with a rich flavor that complements the finest dishes, and it is also served in high-end restaurants like Michelin-starred establishments. It offers a celebratory quality akin to champagne while enhancing the flavors of the food.This establishment has perfected the unique world of "wood-fired cooking." It's a place you will want to visit time and again.
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